METHOD FOR PREPARING YEAST-FREE RYE-WHEAT BREAD WITH VEGETABLE PASTE Russian patent published in 2023 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention is related to production of bakery products. The method of making yeast-free rye-wheat bread with vegetable paste is characterized by the fact that it includes preparation of raw materials for production, including mixing and soaking vegetable paste with water - 30% of the calculated amount for 5 minutes. Dough is prepared by mixing thick rye sourdough with water, peeled rye baking flour, first grade wheat baking flour, vegetable paste swollen in water, an aqueous solution of salt and sugar, and fermentation. Next, the finished dough is cut with dividing machines and the dough pieces are placed in round cassettes covered with cloth and sent for proofing. Then bread is baked in a humidified baking chamber, before being removed from the oven, it is sprayed with water. At the same time, the dough is kneaded at the following ratio of prescription components, in kg per 100 kg of flour: thick rye sourdough - 57.0, first grade baking wheat flour - 50.0, peeled rye baking flour - 17.0, vegetable paste - 9, 0, white sugar - 3.0, edible salt - 1.5, water - as calculated.

EFFECT: invention allows to improve the structural and mechanical quality indicators, as well as to increase the nutritional value of the finished bread.

1 cl, 2 tbl